Risotto with porcini mushrooms

🛒 What do you need? (Ingredients)

• 30 grams dried porcini mushrooms
• 300 ml warm water (to soak the porcini)
• 300 grams fresh mushrooms or chestnut mushrooms, sliced
• 320 grams risotto rice (Arborio)
• 1.2 litres vegetable or meat stock
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 120 millilitres dry white wine
• 60 grams butter, cold and cubed
• 60 grams Parmigiano Reggiano, freshly grated
• 2 tablespoons extra virgin olive oil
• 2 tablespoons flat-leaf parsley, finely chopped
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper

👨‍🍳 The Preparation (Step-by-step)

Soak the porcini: Leave the 30 grams of dried porcini mushrooms to soak in 300 ml of warm water for at least 20 minutes (to soak the porcini). Strain them afterwards, reserving the soaking liquid (strain it through a fine sieve or coffee filter to leave behind any sand) and chop the porcini coarsely.

Heat the stock: Bring the 1.2 litres of vegetable or meat stock to the boil and pour in the strained porcini soaking liquid. Keep the stock gently simmering on a separate burner; risotto always wants hot, not cold, stock.

Cook the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a separate pan over medium heat. Cook the 300 grams of fresh mushrooms or chestnut mushrooms, sliced, until they are golden brown and have released their moisture, about 6-8 minutes. Add the chopped porcini, season with a pinch of salt and set aside.

Sauté onion and garlic: Melt a small portion of the 60 grams of butter, cold and cubed, in a wide, heavy pan over medium heat. Sauté the 1 small onion, finely chopped, gently until it is translucent, about 4 minutes, without colouring. Add the 2 garlic cloves, finely chopped, and cook for another minute.

Toast the rice: Add the 320 grams of risotto rice (Arborio) and stir for 1-2 minutes until each grain feels glossy and warm (tostatura) — this seals the grain and is essential for the right bite.

Deglaze with wine: Pour in the 120 millilitres of dry white wine and stir until the alcohol has evaporated and the rice has absorbed the wine.

Cook the risotto gently: Add a ladleful of hot stock, stir regularly and wait until the liquid is almost fully absorbed before adding the next ladle. Repeat this for 16-18 minutes. Do not stir constantly, but often enough to release the starch.

Add the mushrooms: Stir the sautéed mushrooms (from step 3) in for 5 minutes before the end, along with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper to taste.

Mantecatura (finishing): Turn off the heat as soon as the rice is al dente (still a bit firm in the middle) and the texture is 'all'onda', rippling as you shake the pan. Vigorously whisk in the remaining cold 60 grams of butter, cold and cubed, and the 60 grams of Parmigiano Reggiano, freshly grated, until a creamy, glossy mass forms.

Let rest and serve: Allow the risotto to rest for 2 minutes with the lid on, divide onto warm plates and sprinkle with 2 tablespoons of flat, finely chopped parsley. Serve immediately — risotto does not wait for guests.